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Assorted vegetables pickled in a traditional Azerbaijani style

Assorted vegetables pickled in a traditional Azerbaijani style

Vegetarian

Green cucumbers, peppers, tomatoes, carrots, and cabbage, preserved in jars in a brine, with additions of grape leaves, cherry leaves, and quince.

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Recipe from Irada, Cekli829 (Wikibooks), adapted by Recette de cuisine ·

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These diverse vegetables are preserved in jars in a brine, as is traditional in Azerbaijan. Cherry, quince, and grape leaves add fragrance to the pickles. A vinegar-based version is also available.

Ingredients and directions

  • Prep time1 hr
  • Cook time—
  • Resting168 hr
  • Total169 hr
  • DifficultyMedium
  • CostPricey
  • Cooking methodLactofermentation
  • Estimated cost$171.01 $8.55 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

20 people
  • $15.80
  • $126.36
  • $10.46
  • $6.04
  • $12.35

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Chop the vegetables. ≈ 8 min
  2. Place them in jars. ≈ 3 min
  3. To enhance the flavor, alternate layers of cherry, quince, and grape leaves. ≈ 3 min
  4. Add 5 litres of water to the mixture, along with 250g of salt. ≈ 3 min
  5. After a few days, drain off any excess brine. ≈ 8 min
  6. Once every two days, check the pickles and remove any that are spoiled. ≈ 3 min
  7. After one week, taste the pickles. ≈ 2 min
  8. For the vinegar version, mix 1.5 litres of water, 1 litre of vinegar, and 400g of salt. ≈ 4 min

The bill

Assorted vegetables pickled in a traditional Azerbaijani style

  • 4 kg of cucumbers$15.80
  • 6 kg of green bell peppers$126.36
  • 4 kg of green tomatoes$10.46
  • 4 kg of carrots$6.04
  • Cherry, quince, and grape leaves$12.35

Total$171.01

that's $8.55 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 kg of cucumbers
  • 6 kg of green bell peppers
  • 4 kg of green tomatoes
  • 4 kg of carrots
  • 4 kg of cabbage, cut into quarters
  • 1 bunch of parsley
  • Cherry, quince, and grape leaves
  • 250 g of salt per 5 litres of water

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